Prediction of wheat and flour Zeleny sedimentation value using NIR technique.

Abstract

Wheat and flour quality is expressed by a variety of chemical and physical properties of dough, none of which serves as adequate by itself or is independent of others variables (P���� 1988). According to F����� (1978) "a flour of good quality for breadmaking should have high water absorption, a medium to medium -long mixing requirement, satisfactory mixing tolerance, and bread volume potential (considering protein content), and should yield a loaf with good internal grain and colour". T������ et al. (1982) identify the "ideal" bread flour as one that produces good bread over a wide range of processing conditions, that yields doughs with well-balanced handling properties and does not have long mixing requirements.Wheat , s breadmaking potential is derived largely from the quantity and quality of its protein. Protein quantity is influenced by environmental factors, while the quality of the protein is genetically determined. In wheat varieties that are grown under comparable environmental conditions, a high quality wheat will produce good bread over a fairly broad range of protein levels. A poor quality wheat will yield relatively low quality bread even at high protein contents.When flour and water are mixed into dough and this is kneaded thoroughly under water either by hand or by machine, a cohesive, extensible and rubbery mass is obtained that consists principally of protein and water. When this so-called "crude gluten" is treated with 70% alcohol, the gliadin fraction dissolves or disperses and can be separated in fairly pure form. Analytical quality parameters of wheat flour prepared from variety and commercial wheat samples (wheat harvest 1998, 1999, 2000 and 2001) were assessed by means of filter spectrograph Inframatic 8620 ASH (moisture and protein content) and Sedi-tester (Zeleny sedimentation value). The spectra of all samples were measured on spectrograph NIRSystem 6500. Calibration equations with cross and independent validation for all analytical characteristics were computed by NIR Software ISI Present WINISI II using MPLS and PLS method. The quality of prediction was evaluated by SEP and r parameters between the measured and the predicted values from cross and independent validation. In case of Inframatic 8620 ASH, validation was realised by NIRPRG software. A statistically significant dependence between the predicted and the measured values of protein content and Zeleny sedimentation (with probability P < 0.01) was determined in both variety and commercial flour sets in the case of cross and independent validation. Better accuracy of prediction was found with NIRSystem 6500. Both important parameters of wheat were successfully predicted by independent validation with nearly the same accuracy.

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

“…Similar relationships have been reported by Martin et al (2001), Hruškova and Famĕra (2003), and Jirsa et al (2008). In present study, a negative correlation was found between grain yield and quality characteristics; this confirms the association between those traits (see, e.g., Kleijer et al 2007, Oury and Godin 2007, Bordes et al 2008.…”

“…Grain hardness (GH), hectoliter weight (HW) and some parameters related to bread-making quality: protein (PC), starch (SC) and wet gluten (WG) content, Zeleny sedimentation value (ZS) and alveograph W parameter (AWP) were analyzed using a NIRSystems Infratec 1241 Grain Analyzer (Foss, Hillerod, Denmark) (Hruškova and Famĕra, 2003;Osborne, 2006;Silva et al, 2008). (The Obuchowski et al (2010): H−hard, S−soft, M−"medium".…”

Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat

“…The Zeleny sedimentation test can give valuable information about the baking quality of wheat too. Higher gluten content and a better gluten quality give rise to slower sedimentation and higher Zeleny test values 21…”

Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality

“…Hruskova and Famera (2003) evaluated 318 wheat samples for Zeleny sedimentation value through an NIR technique and found they ranged from 17 to 66 mL. The SDS-sed test is an estimate of the strength of the wheat (gluten quality) and it depends upon the degree of hydration of the proteins in the wheat and on their degree of oxidation.…”